Curries

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Contents

1. Adam Percheh
2. Butter Chicken
3. Chettinad Chicken
4. Chicken and Potatoes Curry with Tofu Pok
5. Dhal Curry
6. Green Curry Fish with Cabbage and Carrots
7. Inchi Kabin
8. Rendang
9. Roti Jala And Chicken Curry Kapitan
10. Salmon Curry

Adam Percheh

Created 2017-01-13 · Updated 2018-01-25

Ingredients

• 6 Chicken Thigh Fillets, skin removed
• 3 Cloves Garlic, minced
• 4cm Fresh Ginger, minced
• 1 Big Onion, chopped
• 4 macadamia  Nuts
• 1/2 Teaspoon Chilly Powder
• 1 Teaspoon Turmeric Powder
• 1/2 Teaspoon galangal powder
• 1/2 Teaspoon Lemongrass Powder
• 160ml can Coconut Cream
• Salt to taste
• Saute ingredients 2 - 8 with a Tablespoon olive oil

Method

1. Add in coconut cream and bring to a boil.
2. Add in the chicken and let it simmer for about 20 minutes.
3. Remove the chicken and grill till the chicken is golden on both sides.
4. Cook the sauce down till thick and pour over the chicken.

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Butter Chicken

Created 2014-08-10 · Updated 2016-12-31

Ingredients

• 1 kg Chicken Thigh Fillet [Cut into big pieces ]
• 1/4 Cup White Vinegar or Lemon Juice
• 2 Tablespoon Coriander Powder
• 1/2 teaspoon Cinnamon Powder
• 1/2 teaspoon Cardamon Powder
• 1/2 Teaspoon Cloves  Powder
• 1 Teaspoon Turmeric
• 1 Teaspoon Chilli Powder
• 1/2 teaspoon ground Nutmeg
• 1/4 cup Plain Yoghurt
• 2 Tablespoon Chopped Garlic
• 2 Tablespoon chopped Ginger
• Salt to Taste
• Using a glass bowl put in all the above ingredients
• and let it marinade for about 30 minutes

Sauce

• 2 oz unsalted Butter and 2 0z Olive oil
• 2 Big Onions, chopped
• !/2 Teaspoon salt
• 2 Tablespoon Chopped Ginger
• 2 Tablespoon Garlic, chopped
• 1 teaspoon Chilli Powder
• 1 Teaspoon Tumeric
• 1 400gm Canned Tomatoes
• 1/3 cup Cream
• 1/2 Cup chopped Fresh coriander

To make the sauce

• In a large frying pan heat the butter and oil together over medium heat

Method

1. Add the onions and 1/2 teaspoon of salt and saute, stirring occasionally till the onions are dark golden brown.
2. Add in the ginger and garlic and cook stirring for a few minutes.
3. Add in the rest of the ingredients and cook for a minute Put the marinaded chicken into a baking dish with a cover and pour the sauce into the chicken and mix well.
4. Cover and bake in a preheated oven at 180 C for 1 hour.
5. Add in the cream and 1 oz of melted unsalted butter.
6. Mix well and bake for another 10 minutes.
7. Serve with nan bread or rice.

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Chettinad Chicken

Created 2014-04-29 · Updated 2016-11-27

Ingredients

• 1 kg chicken thigh fillet cut into big pieces
• 1/2 cup butter milk
• 1/3 cup melted butter and oil combined
• 2.5 cm cinnamon stick
• 3 green cardamom pods, cracked
• 3 whole cloves
• 1 teaspoon powder asafoetida
• 3 big onions, chopped
• 2 tablespoon chopped ginger
• 2 tablespoon garlic
• 3/4 teaspoon chilli powder
• 3 tablespoon coriander powder
• 2 teaspoon ground turmeric
• Salt to taste
• 400 gm canned crush tomatoes
• 1 cup chopped fresh coriander leaves
• 1 sprig curry leaves
• 1 teaspoon black peppercorn, crushed.

Method

1. In a glass or ceramic bowl, combine chicken and buttermilk, and mix well.
2. Place in refrigerator to marinade.
3. In a large saucepan heat oil and butter over medium heat.
4. Add cinnamon, cardamom and cloves and cook till fragrant.
5. Immediately stir in asafoetida, follower by onions and salt.
6. Cook onions uncovered, stirring often until dark brown, Add ginger and garlic and cook stirring.
7. Combine coriander powder, turmeric powder and chilli powder with 2 tablespoon water to make a paste.
8. Add the paste to the pan and stir until fragrant.
9. Add tomatoes and curry leaves and cook uncovered, stirring occasionally, until tomatoes soften and sauce thickened slightly.
10. Stir in chicken and buttermilk and cook stirring often, until chicken is cooked through , About 10 minutes Add coriander leaves, peppercorn. Mix well.
11. Dish up and serve with rice or bread.
12. NOTE:
13. The original recipe has 3-4 times more chilli powder and cracked pepper.

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Chicken and Potatoes Curry with Tofu Pok

Created 2014-04-29 · Updated 2016-11-27

Ingredients

• I kg. chicken thigh fillet ( cut into big pieces )
• 4 medium size Desiree potatoes cut into big chunks
• 1 packet tofu puff (cut the pieces in half)
• 2 tablespoon meat curry powder.
• 1 tablespoon coriander powder
• 1/2 teaspoon galangal powder
• 2 stalks fresh lemongrass or 1/2 teaspoon dried lemongrass powder.
• 3 cloves garlic
• 1 large onion
• 3 cm fresh ginger
• 4 macadamia nuts
• 1 400ml canned coconut cream
• 1 sprig curry leaves ( optional)

Method

1. Put the fresh lemongrass ( if use ) into a blender together with the macadamia nut, garlic, ginger and onion and blend into a paste.
2. Pour about 2 tablespoon oil into a 3. Litre pot and sauté the paste till fragrant.
3. Mix the dried spices with a little water to form a paste.
4. Add into the pot together with the curry leaves and sauté till fragrant Add in 1/2 teaspoon salt and one cup water.
5. Add in the potatoes and cook covered till slightly soft, stirring occasionally to prevent the potatoes sticking to the pot.
6. Add in the coconut cream followed by the chicken and tofu puff.
7. Stir well and bring to the boil.
8. Turn the heat o medium and cook till the chicken is cook through and the potatoes are soft.
9. Dish up and serve with rice or roti chanai.

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Dhal Curry

Created 2014-04-29 · Updated 2016-11-27

Ingredients

• 1/2 cup yellow lentils
• 1/2 cup brown lentils
• 1/2 cup red lentils
• 1 medium size potatoes, diced
• 1 medium size tomatoes diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cm ginger, chopped or grated.
• 1 small tin (165 ml) coconut cream
• 1/2 teaspoon salt

Method

1. Washed and soaked the lentils for at least 4 hours or overnight. Drained In a 3 litre pot pour in 2 tablespoon oil and sauté the onion, garlic and ginger till the onion is soft.
2. Put in the rest of the ingredients and enough water to come about 2 cm above the contents.
3. Bring to the boil and turn the heat down to low and let it simmer, stirring occasionally till the lentils are soft and thicken, about one hour, If it is too thick add a little water.
4. Dish up and serve, best with roti chanai.
5. The dhall curry will taste much better the next day.

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Green Curry Fish with Cabbage and Carrots

Created 2015-02-01 · Updated 2016-11-25

Ingredients

• 2 Tablespoon Home made Green Curry Paste
• 500gm White Fish Fillet
• 1 Carrot, julienne
• 1/8 piece Cabbage, sliced
• 1 Small Can [160ml] Coconut Cream
• Juice of 1 Lemon
• 2 Tablespoon Fish Sauce
• 1 Tablespoon Sugar
• 9 Kaffir Lime Leaves, shredded

Method

1. Pour the coconut cream into a 2 Litre pot and add the lemon juice, fish sauce and sugar together with the lime leaves and curry paste.
2. Bring to a boil and simmer for 5 minutes.
3. Add in the fish and vegetables and let it cook for about 10 minutes.
4. Serve

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Inchi Kabin

Created 2014-04-29 · Updated 2016-11-27

Ingredients

• CHICKEN

• 10 Chicken Drumsticks, cut into 2
• 1 Medium Onion
• 3 Cloves Garlic
• 3 cm Fresh Ginger
• 1/2 Tablespoon Turmeric Powder
• 1 Tablespoon Curry Powder
• 75 ml Thick Coconut Milk
• salt to taste
• 1/2 teaspoon Chilli Powder

• SAUCE

• 2 Shallots, chopped
• 1 Fresh Chilly, chopped
• 1 Stalk Lemongrass, finely sliced
• Juice of 1 fresh Lime
• 2 Teaspoon sugar.
• 2 Teaspoon English Mustard Powder
• 1 Tablespoon Light Soya Suace
• 3 Tablespoon Worcestershire Sauce

Method

1. Blend the Onion, garlic and ginger into a paste.
2. Mix All the ingredients into the the chicken to marinade overnight.
3. Deep fry the chicken pieces at mediun heat till cooked through and brown.
4. Drain on kitchen paper and cool.
5. Serve with Sauce and Prawn Crackers [optional ] ----------------------------------------------------------- ----------------------------------------------------------- SAUCE ----------------------------------------------------------- Mix all the above ingredients together to make a sauce.
6. Serve with the fried chicken

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Rendang

Created 2014-04-29 · Updated 2016-11-27

Ingredients

• 1kg Chicken Thigh Fillet or 1kg Lamb
• 3 tablespoon Coriander Powder
• 1 teaspoon cumin powder
• 1/2 teaspoon tumeric powder
• 1/2 teaspoon lemongrass powder
• 1/2 teaspoon galangal powder
• 1/2 taspoon chilli powder.
• 1/2 cup dessicated coconut [roasted]
• 400ml coconut cream
• 3 Cloves garlic
• 5 cm Fresh Ginger
• 1 Large Spanish Onion
• 4 Macadamia nuts

Method

1. Blend the last 4 ingredients into a paste.
2. Cut the chicken thigh fillet into chunks.
3. Pour the coconut cream into a 3 litre saucepan and add in all the spices, the garlic, ginger onion and nut paste and bring to a boil.
4. Add in the salt, 2 tablespoon apple cider vinegar and 1 teaspoon sugar.
5. Add in the chicken thigh fillet.
6. Cook uncover till almost dry. If you like the sauce then do not cook it so dry.
7. Add in the toasted coconut and mix well.
8. Dish up and serve.
9. Note:
10. Use the same spices for Beef and Lamb, but cover the saucepan and simmer at low heat till the meat is soft, then add in the roasted coconut and mix well.

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Roti Jala And Chicken Curry Kapitan

Created 2015-01-11 · Updated 2016-12-31

Ingredients

Roti Jala

• 2 Cups Plain Flour
• 2 eggs
• 165 ml can coconut cream made up to 2 1/2 cups with water
• 1/2 Teaspoon salt
• 1/3 Teaspoon pandan essence

Method

1. Mix all ingredients together to form a batter.
2. Filter through a sieve to remove lumps.
3. Set aside for half hour.
4. Pour the batter into a roti Jala mould and squeeze the batter out into a heated non-stick fry pan to form lace pattern.
5. Fry the batter and turn over to fry the other side too.
6. Curry Kapitan:
7. 1 1/2 kg Chicken Thigh Cutlets ( skin and bone removed ) 2 large Onions 4 Cloves Garlic 6 Macadamia Nuts 5 cm Fresh Ginger 1 1/2 Teaspoon Tumeric Powder 1 Teaspoon Cummin. powder 1 Teaspoon Lemongrass Powder 1Teaspoon Galangal 9 Kaffir Lime Leaves.
8. 1 Tablespoon Coriander Powder 2 oz. Lemon Juice.
9. 1-2 Tablespoon Sugar 3/4 Teaspoon Salt 1 Teaspoon Kashmir Chilli Powder 3 Desire Potatoes, cut into chunks 1 can ( 400ml ) coconut cream Blend the kaffir lime leaves with the onion, garlic,ginger macadamia nuts into a paste.
10. Add in the coriander powder, Cummin powder, galangal, lemongrass powder Turmeric powder and chilli powder and mix into a paste.
11. Pour in 1 tablespoon oil into a saucepan and saute the paste till fragrant.
12. Add in the chicken and bones, potatoes and stir fry till the chicken is slightly white.
13. Add in the coconut milk ( 400 ml ) and mix well.
14. Put the lid on and bring to a boil. Turn the heat to medium and simmer till the potatoes are soft.
15. Add in the lemon juice, sugar and salt.
16. Cook for another minute.
17. Serve with roti Jala or roti chanai.
18. The curry will taste better overnight.

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Salmon Curry

Created 2015-01-26 · Updated 2019-01-21

Ingredients

Spice Mix

• 1 Teaspoon Kashmiri Chilli Powder
• 1 Tablespoon Cumin Seeds
• 1 Teaspoon Coriander Seeds
• 1 Teaspoon Mustard Seeds
• 1/2 Teaspoon Ground Tumeric
• 1/2 Teaspoon Garam Masala
• 1 Kg Salmon Belly
• 2 Tablespoon Oil
• 1 Sachet Tomato Paste
• 2 Onions, chopped
• 8 Cloves Garlic, chopped
• 5 cm Fresh Ginger, mincedf
• 1/3 Cup Apple Cider Vinegar
• 1 Small can [160 ml ] Coconut Cream
• Salt to taste
• 2 Teaspoon Sugar.

Method

1. Grind the spice mix in a spice grinder or pestle and mortar, then mix in the turmeric and garam masala.
2. Heat the oil in a heavy-based frying pan large enough to hold the pieces of fish in a single layer.
3. Add the chopped onion and fry until soft, add the ginger, garlic and tomato paste and fry, stirring occasionally for about 15 minutes till oil separates from the sauce.
4. Add the spice mix and the vinegar to the pan and bring to a boil.
5. Add the coconut cream and stir till well mix.
6. Add in the salt and sugar to taste.
7. Add the fish and bring slowly to a boil .
8. Cover the pan with a lid and let it simmer for about 5 minutes.
9. Turn the pieces of fish over and cover and simmer for another 5 minutes or until the fish is cooked through and the sauce is thick.

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